ChezCindy: Yellow Tomato Corn Salsa

The idea behind this recipe is a basic salsa, but with a focus on using only yellow ingredients.  Quite easy to do with all of the fresh ingredients available at the local farm stands.  Look for a variety of fresh yellow tomatoes, yellow bell peppers and banana peppers that range from mild to hot, yellow onions, and golden maize corn.  Ground cumin is used in place of fresh herbs rounding out the flavor combination of the salsa.  The result is delicious, with the yellow tomatoes being less acidic than the red, the sweet corn and yellow peppers adding great balance, and a bit of smokiness from ground cumin. 

 

Yellow Tomato Corn Salsa
1 1/2 pounds yellow tomatoes, any variety
1/2 yellow bell pepper
2 small banana peppers
1/4 cup diced yellow onions
2 large or 3 medium ears of corn, cut from the cob
1 small clove garlic
1 teaspoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon ground cumin

Working with a food processor, cut the peppers, onions and garlic into pieces; place in the bowl of the food processor; pulse 3-4 times to combine.  Add the salt, pepper, and cumin.  Cut the tomatoes into large pieces; add to the pepper-onion mixture.  Run the food processor for 30 seconds to 1 minute, to create a salsa-like texture.  Remove the salsa from the food processor bowl to a medium mixing bowl.  Cut the corn from the cobs; add to the tomato salsa mixture.  Stir to combine.  Adjust salt as necessary.  Serve with tortilla chips.